Greek Style Cannelini and Vegetables
|Author:||Inspired by Moosewood at Home, pg.172|
|2||cloves garlic, minced|
|1||large onion, chopped (about 1 1/2 cups)|
|3 tbsp.||olive oil|
|2 cups||diced carrots|
|1||zucchini (6 inches long)|
|1 tbsp.||minced fresh mint|
|1 tbsp.||minced fresh dill (1 tsp dried)|
|1/2 tsp.||fresh marjoram (sprinkling if dried)|
|14 oz.||canned artichoke hearts|
|2 cups||cooked, drained cannellini or white kidney beans|
|14 oz.||Italian-style stewed tomatoes, canned|
|red wine vinegar|
- Bring the water to boil in a large covered pot.
- While the water heats, sauté the garlic and onions in 2 tablespoons of the oil in a large skillet on medium-high heat. While the garlic and onions sauté, dice the carrots and chop the pepper. Add them to the onions and stir.
- When the water boils, add the orzo, return to a boil, and simmer for about 10 minutes, until al dente.
- Dice the zucchini and stir it into the vegetables. Add the mint, dill and marjoram.
- Add the artichoke hearts, if you are using them. Gently stir in the bans and the stewed tomatoes. Simmer for several minutes, stirring occasionally.
- When the pasta is al dente, drain it and stir in the remaining tablespoon of oil. When the beans and vegetables are hot, add the orzo.
- Season with salt and pepper to taste. Serve with a cruet or red wine vinegar at the table for a splash of flavor.
|Amount per serving
|% Daily Value*|
|Total Fat 6g||9%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.